Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup (100 g) granulated sugar
02 -
1 large lemon, zested
03 -
½ cup (113.5 g) butter, room temperature
04 -
¼ cup (55 g) brown sugar
05 -
1 large egg yolk
06 -
1 tablespoon lemon juice (about half a lemon)
07 -
1 teaspoon vanilla extract
08 -
½ teaspoon salt
09 -
½ teaspoon baking powder
10 -
¼ teaspoon baking soda
11 -
1¼ cups (175 g) all-purpose flour
12 -
¾ cup (75 g) frozen raspberries, chopped
13 -
Flaked salt for sprinkling
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, mix granulated sugar and lemon zest with your fingers to release fragrance.
03 -
Add butter and brown sugar. Mix on medium-high speed for 3-4 minutes until light and fluffy.
04 -
Add egg yolk, vanilla extract, and lemon juice to the mixture. Stir until combined.
05 -
Slowly mix in salt, baking powder, baking soda, and flour. Stop mixing when some flour remnants remain to avoid overmixing.
06 -
Chop frozen raspberries into small pieces. Gently fold them into the cookie dough. Avoid overmixing to prevent the juice from bleeding.
07 -
Scoop the dough into large balls (about 3 tablespoons each). Place five dough balls on each prepared baking sheet. Sprinkle with flaked salt.
08 -
Bake for 12-15 minutes until edges are lightly golden brown. Let cookies cool on the baking sheet to finish cooking internally.
# Notes:
01 -
Keep raspberries frozen until just before adding to the dough to prevent discoloration.
02 -
For more precision, measure ingredients by weight rather than volume.
03 -
Avoid packing flour; light and fluffy measurement ensures better texture.